Slow-Cooked Balsamic and Garlic Lamb

Serves 4.

Ingredients

• 1kg lamb shoulder, on the bone
• 1⅓ cups (310ml) balsamic vinegar
• 3 cups (750ml) chicken stock
• 6 sprigs rosemary
• 8 cloves garlic
• 2 tablespoons brown sugar

Method

1. Preheat oven to 140°C (275°F).
2. Place the lamb, vinegar, stock, rosemary, garlic and sugar in a deep baking dish and cover with a tight-fitting lid.
3. Bake for 3 hours.
4. Turn the lamb and bake for a further 2 hours.
5. Remove the lid, increase temperature to 180°C (350°F) and bake for 30 minutes or until the lamb has browned.
6. Remove lamb from the pan and keep warm.
7. Pour the pan juices over a large bowl of ice and quickly remove the ice and the solidified fat with a slotted spoon.
8. Place the pan juices into a small saucepan and bring to the boil.
9. Serve the lamb with crispy roasted potatoes, steamed greens and the pan juices.